Thursday, December 10, 2009

Slice the lemon and add water
Bring it to a boil and cook until strength is extracted. Drain
Combine sugar and butter and cream together
Add egg yolks and beat thoroughly
Add hot lemon juice to creamed mixture and bring to a boil
Add 1/4 cup cold water to cornstarch and stir until it is a smooth paste
Add cornstarch paste to hot mixture and cook until thickened and clean
Remove custard from heat
Add stiffly beaten egg whites and blend lightly into mixture
If desired this may be poured into a casserole and bakes at 325 degrees until slightly browned
Makes 6 servings